Little Meyer Lemon Cakes

Little Meyer Lemon Cakes / Patty's FoodA belated Happy New Year to everyone!  January is the month for lists, lots and lots of lists to start planning in the new year.  I’m so busy this month but I’m happily planning a tea party for my granddaughter Gracie’s birthday coming up in February.  I’m thinking of a mother daughter tea with hats, gloves and a generous assortment of iced cakes, cookies, scones and tea.

Before I go off into the world of Meyer lemons and little cakes, I would like to thank everyone who is following my blog and especially those who take the time to leave a comment, it’s nice to know if  you’ve made one of my recipes and enjoyed it.

January is also the month when my Meyer lemon tree gives me lemons and I have to plan how I’m going to use them…so I’m off to create another list of possibilities.  But first, before I go crazy with plans for my Meyer lemons, I wanted did some experimenting with lemon cake recipes and mini cake pans today , so I’m sharing my results with you.

Little Meyer Lemon Cakes / Patty's FoodI found that I could use a large size muffin pan to make 8 mini cakes with my Meyer lemon cake recipe.  After removing the cooled muffins/cakes from the pan I trimmed the slightly rounded tops, flipped them over onto  plates and iced them with a generous tablespoon of lemony glaze.
Little Meyer Lemon Cakes / Patty's FoodI don’t think there are enough Meyer lemons on my tree for all my ideas, which include making my favorites, Meyer lemon curd and marmalade.  They are also great to have in the kitchen to use sliced in sparkling water and hot tea.  Oh-and don’t forget to use both juice and zest in salad dressings, that sounds like something I need to put on a list somewhere….happy list making to all of us and wishing you great culinary adventures in the new year!
Little Meyer Lemon Cakes / Patty's Food

Little Meyer Lemon Cakes

Yield: 8 little cakes

Ingredients

  • 2&1/4 cups all-purpose flour
  • 1&1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 sticks unsalted butter, room temperature and cut into bits
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 Meyer lemons, zested for cake and juiced for glaze, 1/4 teaspoon of zest also reserved for the glaze
  • 1/2 teaspoon lemon oil
  • 1/2 teaspoon vanilla extract
  • 8 ounces crème fraîche
  • 8 ounces low fat vanilla yogurt
  • for the lemon glaze
  • 1 cup confectioners sugar, sifted
  • 3-4 tablespoons Meyer lemon juice
  • 1/4 teaspoon Meyer lemon zest

Instructions

  1. Preheat the oven to 350F.
  2. Spray a large size (6) muffin pan with baking spray.
  3. Spray 2 additional small cake pans, if you have them or bake second batch (2 muffin/cakes) using same large muffin pan.
  4. Whisk together the flour, baking powder, baking soda and salt, set aside.
  5. Stir the lemon zest into the sugar, reserve 1/4 teaspoon of the zest for the glaze, set aside.
  6. Stir together the crème fraîche and vanilla yogurt, set aside.
  7. In the bowl of a stand mixer on medium speed beat together the butter and lemony sugar, until light and fluffy, about 2-3 minutes.
  8. Scrape down the sides of bowl as needed.
  9. Add the eggs, one at a time, beating well after each addition.
  10. Beat in the vanilla extract and lemon oil.
  11. On low speed beat in the flour in thirds, alternating with the crème fraîche/yogurt mixture in two additions and beating until smooth.
  12. Fill the large muffin cups about 3/4 full and smooth the tops.
  13. Bake for 32 minutes or until golden brown and a toothpick inserted comes away with a few light crumbs.
  14. Cool on rack for 10 minutes.
  15. Carefully remove from pans, turn upside down and continue to cool.
  16. When the cakes are completely cool, trim the bottoms to make them even and flat.
  17. to make the lemon glaze
  18. Whisk together the confectioners sugar, reserved lemon zest and juice to make a smooth pourable glaze.
  19. Spoon 1 generous tablespoon on the top of each cake, letting the glaze drip down the sides.
  20. Let rest until glaze sets.
  21. The cakes can be stored well wrapped in an air-tight container for up to 5 days.
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Comments

  1. Heidi Kertel says:

    These cakes look wonderful Patty! I will be sure to try this one. Also, love the plates!
    Cheers!
    Heidi

  2. I love lemon desserts but sadly lack the Meyer Lemon tree :( Occasionally, I can find them at our grocery store and would love to try these!

  3. The cakes…they look like little dreams. I love lemon dessert…yours look absolutely delicious! :) ela

  4. Patty – happy new year to you!! Using the larger sized muffin tin for these mini-cuties is a great idea and appreciate that no new special pan was needed. Cute shapes to the cakes. Looks like it was a good year for your meyer lemon tree and your lemons are bright and beautiful!

    How fun to be planning a tea party!! :)

  5. I’m so jealous of you and that Lemon Meyer tree. Beautiful little cakes Patty, and that drizzle of lemon glaze makes me want to reach right in and grab a dish.

  6. Patty, I’m sorry…I thought I left you a comment on these beautiful little cakes already! I am so jealous of your lemon tree…how wonderful to be able to pick you own Meyer lemons!
    These cakes are gorgeous and will definitely be a hit at any tea party! Gracie is a lucky little girl!!

    I thought your 49ers would be coming to NJ…sorry it didn’t work out…I was rooting for them!!

  7. Yum! Lemon cake is one of my favorites & I love the presentation.

  8. Oh Patty, these little Meyer lemon cakes look so cute…and to think that I just “collected” a bunch of Meyer lemons from my garden…hopefully I get the chance to make these…the only problem is that I cannot find
    crème fraîche, maybe I can substitute with sour cream…
    Thanks for the recipe and hope you are having a wonderful week :D

  9. Ooh, good idea! Use muffin tins to make little cakes – just cut the top off and invert! Smart…! These are so pretty. Did I tell you how much I envy that you have a Meyer lemon tree? How awesome is that!

  10. Lovely little cakes, Patty! They look so light and full of lemon-y flavor. Wish I had one to dig into right now!

  11. I am super jealous of your Meyer lemon tree! It would definitely not be happy here though, with the low temps we’ve been having recently. I just bought two bags of Meyer lemons at the grocery to make some curd. These dainty little cakes just may have to make my “to do” list as well. :)

  12. These are beautiful and very tempting cakes! You’re so lucky to have Meyer lemon trees!
    I loved tea parties as a little girl, and Gracie is so lucky to have a grandmother who is such a fabulous baker for her tea party…I can’t wait until my granddaughter is old enough for a tea party!

  13. Patty, what a great idea to use regular muffin tins to make mini cakes! hope your January went well. I love making lists so this is my favorite month ;)

  14. These are so beautiful!

  15. Darn. I was hoping you had SO many Meyer lemons that you’d be willing to ship a box to Indiana ;) There’s always next year. PS…your mini cakes look divine! xo

  16. I left you a couple of comments on these, not sure what happened.
    Look it’s been over a month since you posted, and well I’m just not leaving you alone until you post again.
    As a matter of fact I just may go on a hunger strike until you do, scratch that, these cakes are calling my name. Miss you, sniff, sniff.
    -GIna-

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